Mushroom And Parmesan Filo Tart

• 1/2 packet filo pastry
• 1 3/4 tablespoons buttery spread Flora, melted
• 4 15/16 ounces button mushrooms sliced
• 1 red pepper diced
• spinach leaves Handful baby, roughly chopped
• 1 clove garlic crushed
• 3 tablespoons pinenuts or flaked almonds
• 1/2 cup grated Parmesan cheese
• 2 eggs medium, beaten with
• 2 tablespoons Elmlea single
• crusty bread
• Flora pro.activ Buttery spread

1. Preheat oven to 190u0b0C (180u0b0C fan oven) gas mark 5.
2. Cut the pastry into 18 squares all larger than a muffin case.
3. Brush the muffin tin with a little melted Flora Buttery and then brush the pastry on each side. Line the muffin tins with the pastry.
4. Saute mushrooms and pepper in remaining melted Flora Buttery for 2 3minutes.
5. Add the spinach, garlic, pinenuts and cheese and mix well. Divide between the filo cases and spoon over the egg mix.
6. Bake in oven for 15 to 20 minutes until just set.
7. Serve with crusty bread, spread with Flora pro.activ Buttery spread, and salad.

pastry, buttery spread, mushrooms, red pepper, handful baby, garlic, pinenuts, parmesan cheese, eggs, single, crusty bread

Taken from www.yummly.com/recipe/Mushroom-And-Parmesan-Filo-Tart-378958 (may not work)